Refried bean enchiladas rank high on my list of go-to weeknight dishes. I make the refried beans (the process is quick and the result is more flavorful than the canned varieties) and I use prepared enchilada sauce from Trader Joe’s. Because this dish is meatless, I stuff a generous amount of refried beans into each tortilla. Serve with slices of avocado and you’ll have a super satisfying and tasty meal.
The how to…
Refried bean recipe adapted from Ellie Krieger
Makes 5 enchiladas
1 Tbsp olive oil
1/2 large onion, diced
5 cloves garlic, minced
1 1/2 tsp cumin
1 1/2 tsp chili powder
pinch chili flake
1 15-ounce can black beans, drained & rinsed
1 15-ounce can pinto beans, drained & rinsed
1 tsp salt
1/4 tsp dried oregano
1 cup chicken stock, divided
5 flour tortillas
1 cup prepared enchilada sauce, divided
3/4 cup shredded lite Mexican cheese blend
2 Tbsp salsa, for topping
handful scallions, for topping
- Cook onions and garlic. Heat oil in skillet over medium heat. Add onion and sauté until soft and translucent, 8-10 minutes. Add garlic, cumin, chili powder, and chili flake and cook for 1 minute, stir frequently.
- Add remaining ingredients. Add beans, salt, oregano, and 1/2 cup chicken stock. Stir to combine and cook until the beans are warmed through, about 8 minutes.
- Mash. Mash the beans with the back of a wooden spoon to form a chunky paste. If needed, add additional stock (up to 1/2 cup) to moisten the bean mixture. Continue to cook mixture until most of the stock has been absorbed. Remove from heat and set aside.
- Finish. Wrap tortillas with moist paper towels and microwave for 30 seconds. Coat bottom of a 13×9-inch baking dish with 1/2 cup of enchilada sauce. Spoon bean mixture (about 1/2 cup) in the center of each tortilla. Roll up the tortillas and arrange in baking dish, seam side down. Top with remaining 1/2 cup enchilada sauce and cheese.
- Bake. Cover baking dish with foil and bake in a preheated 350 degree oven until cheese melts. Garnish with salsa and scallions. Serve immediately.
*I use Trader Joe’s “Fancy Shredded Lite Mexican Blend”, which consists of equal parts sharp Cheddar, Monterey Jack, Asadero, & Queso Blanco cheeses.